Ingredients: 3 3/4 cup whole-wheat flour, preferably stone ground 1 1/2 packages active dry yeast 2 cups warm water (100°F to 115°F, approximately), divided 2 tablespoons molasses 1 tablespoon salt Method: Put whole-wheat flour in a large mixing bowl and place in a warm oven (only necessary if flour was stored in the refrigerator). Both the flour and the bowl should be warm when you make the bread. Dissolve the yeast in 1/2 cup of warm water, and blend in the molasses. Let proof. Add another 1/2 cup water. Combine the flour, yeast mixture, and salt. Add enough warm water to make a wet, sticky dough (about 1 cup or more according to the flour). Put directly into a buttered 9x5x3-inch bread tin. Cover, set in a warm spot, allow to rise by one-third its original size. Preheat oven and bake at 450°F for 50 minutes, or until the crust is nicely browned and the loaf sounds hollow when tapped. Remove from pan and leave on the rack in the turned-off oven for 20 minutes more to give a crustier finish. Recipe retrieved from brown-bread Myrtle Allen’s Brown BreadGRAINS Created by Erica Frank & Maxine Rostolder Tips on shopping for whole grains Look at the packages for whole grain words 100% Whole Whole Grain Stoneground Whole Brown Rice Oats Wheatberries Double check ingredient lists when you find these words on packages Wheat Semolina Durum Wheat Organic Wheat Stoneground Multigrain Look for the Whole Grain Council’s stamp Each stamp indicates the amount of whole grains per serving For more info, go to wholegraincouncil.org

Oatmeal-Bulgur Bread Retrieved from The Bread Bible, By Beth Henspergers Ingredients: SPONGE: DOUGH: 1 Tbsp (1 Package) active dry yeast1 1/4 cups regular rolled oats 1 Tbsp light brown sugar1/4 cup wheat bran 2/3 cup bulgur wheat, fine or medium grind1/4 cup light brown sugar 2 1/4 cup warm water (105°F-115°F)3 Tbsp vegetable oil 2 cups unbleached all-purpose flour, or bread flour1Tbsp salt 3 to 3 1/2 cups unbleached all-purpose flour Method: 1. To make the sponge: In a large bowl with a wooden spoon, or the bowl of a heavy duty mixer fitted with the paddle attachment, pour in the water. Sprinkle the yeast, 2 tbsp brown sugar, and bulgur wheat over the surface of the water and let stand for 5 minutes. Add 2 cups of the flour and beat hard until well moistened and creamy, about 2 minutes. Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour. 2. To make the dough: to the bowl with the sponge, add the rolled oats, bran, brown sugar, oil, and salt. Beat hard for 1 minute. Add more four, 1/2 cup at a time, and beat for another minute, until stretchy and well-moistened. Add more flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. 3. Turn the dough onto a lightly floured work surface and knead until smooth and elastic, about 4 minutes, dusting with the flour 1 tbsp at a time as needed to prevent sticking. (If kneading by machine, switch from the paddle to the dough hook and knead for 3-4 minutes, until dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand.) 4. Place the dough in a greased deep bowl or plastic container. Turn once to coat with grease, and cover with plastic wrap. Let rise at room temperature until double in bulk, 1 1/2 to 2 hours. 5. Gently deflate the dough. Turn the dough out onto the floured work surface. Grease or parchment-line a baking sheet or grease three 8 x 4 loaf pans. Divide the dough into 3 equal portions. Form each portion into a round or rectangular loaf and put on the baking sheet or in the loaf pans. Cover loosely with plastic wrap and let rise until doubled in bulk, about 45 minutes. 6. Twenty minutes before baking, preheat the oven to Using a serrated knife, gently slash the top of the loaves no more than ｼ inch thick and bake minutes, until the loaves are browned and sound hollow when tapped. Let cool for 5 minutes in pans before turning out onto a cooling rack. Cool completely before slicing.